Joli Rouge Dessert

cooking

Matcha sponge cake

• Sift together the dry ingredients: almond and wheat flour, matcha, and baking powder.
• Mix eggs, granulated sugar and trimoline. Beat on medium mixer speed for 10–12 minutes, until the mixture turns almost white and increases in volume several times.
• Melt the white chocolate and GRANDPRO Cake margarine, add warm cream, green food coloring and beat with a blender.
• Fold the chocolate mixture into the egg mixture. At the end, mix in the dry ingredients.
• Pour the sponge cake batter in a 24 cm ring and bake at 160 °C with convection for 20 minutes.
• Let the sponge cake cool, wrap it in cling film and refrigerate.
• Before serving, split the sponge cake into large crumbs.

Yuzu ganache

• Bloom the gelatin in ice-cold water.
• Bring the cream to a boil, add the gelatin, stir, pour over the chocolate and beat with a blender until smooth.
• Put the mixture into an airtight container and cover closely with cling film or vacuumize. Refrigerate for 6 hours.
• Beat the ganache to stiff peaks; add the yuzu puree. Transfer the ganache into a pastry bag.

Caramelized sunflower seeds

• Bring sugar and water to a boil, add sunflower seeds and cook for 3 minutes.
• Strain and bake the sunflower seeds for 8 minutes at 180 °C.
• Chill it.
• Store it in an airtight container at room temperature.

Apricot confit

• Heat the apricot puree and glucose syrup to 30 °C, add sugar and pectin, bring to a boil and cook for 5 minutes.
• Add the lemon juice and bring the mixture to a boil again.
• Beat it with a blender.
• Chill it.

Tomato jelly

• Make the tomato water: chop tomatoes, beat with a blender and strain through a fine sieve. You should get 240 ml of tomato water. If you do not have enough, cook more. If you get an extra amount, you may freeze the leftovers.
• Bloom the gelatin in ice-cold water.
• Combine 240 ml of the tomato water with sugar in a saucepan and heat it to 60 °C.
• Add the gelatin, beat the mixture with a blender, pour into molds and freeze.
• Remove the jelly from the molds and defrost at room temperature on a plate.

Plating and garnish

• Place the large crumbs of the matcha sponge cake in a deep bowl in a circle.
• Put some yuzu ganache in the middle.
• Put the tomato jelly on the ganache.
• Put strawberry sorbet on the jelly.
• Scatter caramelized sunflower seeds in a circle; decorate the dessert with fresh berries and flowers.